Authentic Pad See-Ew, Pad Si Ew, Pad see euw
This is a stir-fry with fat rice noodles (sen yai) but can be made with Pad Thai size noodles. It can be made with regular ole broccoli but a more authentic flavor use chinese broccoli or broccolini. An egg and another protein like chicken or pork is also added. An absolute classic in Thailand.
I can tell you right now I have had this at least 200 times while living in Asia. I had it for breakfast, lunch and as late night snacks. It’s easy to stomach any time of day. Most Thais have it with big fat noodles which are delicious as they are seared with some caramelization.
2 Big Servings or 3 Small Ones
Prep Time: 15 Minutes
Total Time: 25 Minutes
Pad See Ew Ingredients:
- 1 lb Broccolini (or a bunch)
- 1 tablespoon dark soy sauce (contains molasses), 2 tablespoons Light Soy Sauce, 1 tsp Agave mixed together
- 1 x-large egg lightly beaten
- 1/2 box or 1/2 package flat rice noodles
- 2 cloves diced garlic
- 1/2 cup thinly sliced chicken
- 1 birds-eye pepper
For a vegetarian version, skip the meats and add firm tofu. I often enjoy pad see ew with just an egg. The rich, dark soy sauce gives the noodles the color and that burnt cane sugar flavor since it contains molasses while the light soy sauce seasons the dish. I like Chinese broccoli since it a tad bitter which plays nicely with all the other flavors.
If your fresh flat rice noodles are not pre-cut, cut them into strips of 3/4 inch wide. Cut the broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. You are going to want to cook them at the same time.
Heat a wok to high heat and then add 2 tablespoons of oil. If you don’t have a wok all you will end of doing is a saute. You want to stir-fry and that is generally done with an “iron” wok over gas.
Drop in the chopped garlic and pepper. Toss. Add the sliced chicken. Stir to cook the chicken for about 15-30 seconds. Then add rice noodles and broccoli stems. Stir to break up the noodles. Add light soy, dark soy sauce and the sugar.
Stir to mix the seasonings into the noodles and chicken. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the broccoli tops. I usually add half of the broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the broccoli at once. As soon as the broccoli is cooked, turn off the heat.
Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments. I usually like mine with ground chili peppers and vinegar.
Pad-see-ew that you find in Thailand is sometimes a little sweeter than mine because many street vendors add more sugar than I prefer. I also like mine hard seared. I don’t like gravy, sauce or extras. I like my noodle seared with those dreamy burnt brown marks.
Enjoy! – ขอขอบคุณคุณ